decided to get back into winemaking now that I'm retired. Forgot a lot in the 10 + yrs. since I done it.long story,short started a batch of tomatoe and a batch of watermelon. I used recipes online, but the fermentation seemed to stick after a couple of weeks, Thought it was high temps (100-110) outside,probably close to that in my shop. Checked SG 990 and 995, realized it was only 1000 and 1010 at start.I had added 5# sugar at start as per recipes. Any Suggestions?